Chicken Fajita Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
477 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Chicken Fajita Pasta
Description
This Chicken Fajita Pasta starts with thinly sliced chicken breast seasoned with taco seasoning and cooked until browned. Onions and sliced bell peppers are then sautéed with additional taco seasoning until slightly softened and charred for added flavor. The skillet ingredients are combined with diced tomatoes, canned green chiles, marinara sauce, and milk to create a sauce that simmers for about 10 minutes, melding flavors and thickening slightly.
Meanwhile, penne pasta is cooked al dente and then folded into the skillet sauce along with the cooked chicken. The pasta absorbs the combined flavors, bringing together the smoky and spicy elements of fajita seasoning with the creamy tomato base. This makes for a filling, one-pan dish with textural contrast from tender vegetables and pasta.
Leftovers store well in an airtight container for about three days in the refrigerator. The recipe provides substitutions for dairy-free (using pasta water instead of milk) and gluten-free (using appropriate pasta), making it adaptable to dietary needs.
Ingredients
- 1 pound chicken breast boneless, skinless
- 2 tablespoons taco seasoning divided
- 2 tablespoons olive oil divided
- 1 onion thinly sliced
- 2-3 bell pepper thinly sliced
- 1 .5-ounce diced tomatoes canned
- 1 .5 ounce diced green chiles canned
- ½ cup marinara sauce
- ½ cup milk low-fat
- 8 ounces penne pasta
Instructions
- Cut the chicken into thin strips. Season with 1 tablespoon of taco seasoning.
- In a large deep skillet, heat 1 tablespoon olive oil over mediumhigh heat. Transfer the seasoned chicken to the skillet and cook until chicken is browned, about 4-5 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil over and add the onions and bell peppers. Season with the remaining taco seasoning, and cook, stirring occasionally, until the veggies are slightly soften and become slightly charred.
- Keeping the vegetables in the skillet, add the diced tomatoes, green chiles, marinara sauce and milk. Mix together and simmer for 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and add to the skillet along with the cooked chicken.
- Stir to combine until heated through, about 2 minutes. Serve with grated parmesan cheese, if desired.
Notes
- Store leftovers in an airtight container; they stay good in the refrigerator for about three days.
- For dairy-free, substitute pasta water for milk when making the sauce.
- Use gluten-free pasta to make the dish gluten-free without altering other ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 58g | 19% |
| Protein | 35g | 70% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 74mg | 25% |
| Sodium | 686mg | 29% |
| Potassium | 1087mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 2365IU | 47% |
| Vitamin C | 103mg | 114% |
| Calcium | 112mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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